Chocolate Coconut Oatmeal Cookies. Plant-Based Vegan Snack.

Chocolate Coconut Oatmeal Plant-Based Vegan Cookies Recipe

35 minutes, 12 servings

Plant-Based, Vegan

Recipe PDFDownload

Ingredients

  1. ¾ cups Almond Flour

  2. ¾ cups Rolled Oats

  3. ¼ cup Unsweetened Coconut Strips

  4. 1 Nelly’s Organic Coconut Cashew Bar (1/2 cup of chocolate chips)

  5. ¼ cup Coconut Sugar

  6. ¼ cup Melted Coconut oil

  7. 2 Tbsp Almond butter

  8. 2 Tbsp Egg replacer

  9. ½ cup Unsweetened Coconut milk

  10. 1 Tbsp Apple Cider Vinegar

How To Make

  1. Preheat Oven to 350. Place parchment paper on a baking tray.

  2. In a small bowl mix 2 tablespoons of egg replacer with 4 tablespoons of water. Whisk together well and let sit for about 5 mins.

  3. Cut and slice the Nelly’s organic bar into small pieces. Set aside in a small bowl.

  4. In a large bowl add in almond flour, oats, coconut sugar, coconut milk, and coconut oil. Mix together well.

  5. Then add the egg replacer, apple cider vinegar, coconut strips, nelly’s organic bar, and almond butter to the large bowl mixture.

  6. Mix all together well, until you form a sticky even texture.

  7. Scoop about 3 tablespoons of mixture into your hands. Shape into a ball and place evenly apart on the prepared cookie sheet. Flatten cookies with a fork to keep the texture.

  8. Bake for about 20-25 mins until the cookies are golden brown. You may need to bake longer. All ovens vary.

  9. Enjoy!

Notes

Leftovers

3 days fridge

1 month freezer

Other add in ideas

  1. Cacao Chocolate Chips

  2. Hemp seeds

  3. Chia Seeds

  4. Cashew Butter

Products used in this recipe



Bob's Red Mill Oats

Gluten-Free Oats


Coconut Cashew


Unsweetened Coconut

Shredded Coconut


Egg Replacer

Eat well. Feel good. Be happy.

💚 Melissa

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Chocolate Coconut Almond Vegan Cookies


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